Rhubarb-Raspberry-Strawberry Galette

I got some Rhubarb in my first CSA box this past week so I knew I had to make something with it. I’ve never had it before, but I know that it’s usually paired with Strawberries. I was all set to make a Strawberry Rhubarb Crisp that I saw in the Food Network Magazine, but then I saw an email in my inbox from Fine Cooking. It was a recipe for Rhubarb-Raspberry Galette. I really liked how they were little individual desserts. So I decided to give this recipe a whirl. I had both raspberries and strawberries, so I used some of each. I cut down the amount of rhubarb since I wasn’t sure if I would like it since I’ve never had it. I didn’t want it to ‘ruin’ the recipe.

Rhubarb-Raspberry Galette

For the dough:
10 oz. (2-1/4 cups) all-purpose flour
1 tsp. sugar
1/4 tsp. salt
6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces
1/2 cup ice water
For the filling:
1-1/2 lb. rhubarb
1 cup raspberries
3 Tbs. flour
1 to 1-1/4 cups sugar
Melted butter for brushing
Sugar for sprinkling

To make the dough 

Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.

Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.

To make the filling

Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.

Heat the oven to 400°F. Remove the dough from the refrigerator and let sit at room temperature until it’s just pliable, about 5 to 10 minutes. Gently spread the fruit in the center of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.

Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.


Dough is ready to chill in the refrigerator

Rhubarb, Raspberries & Strawberries

Up close & personal

All lined up ~ waiting to go in the oven

The finished product

My thoughts…

This is an example of how not every recipe that I try works out very well. LOL! Now as you can see mine definitely didn’t turn out looking like the picture on their web site, lol! But I did the best that I could do given the humidity and all of the jazz.  Truth be told, I really dislike making my own dough and rolling it out, etc. I  just don’t like doing it because it seems like something always goes wrong! Looking back, I should have made them a little bigger. I had to put the dough back in the fridge for a bit after cutting out the rounds because it was so warm. I think I also let the fruit mixture sit too long with the flour & sugar because it looked like it had too much juice in it.

These really didn’t turn out all that well. They opened up a bit and the filling came out some. I tasted part of one and I thought that the rhubarb tasted pretty good. I can totally see how those flavors go together.  But I will be honest – we did not eat them. The trash can did. So while it wasn’t a successful recipe for me, at least I got a blog post out of it! :) I still have some rhubarb left that I threw in the freezer for another day. I think I will try to make that Rhubarb Crisp I was talking about earlier. If only I hadn’t changed my mind… ;)